Food and Wine Products

Emilia Romagna’s culinary traditions are beloved at tables all around the world, especially Balsamic vinegar of Modena, whose rich, unique flavor conquers both refined and the more simple of palates. Aceto Balsamico di Modena is an IGP (Protected Geographical Indication) product, exclusive and distinctive of the territories of today’s Provinces of Modena and Reggio Emilia, that correspond, more or less, to the ancient Duchy of Este. Known throughout the world for its taste and quality, this condiment is by now an ambassador of sorts of Made in Italy and of the Italian tradition of eating well.

No doubt, pizza is one of the world’s preferred meals, but above all, it is one of Italy’s favorites of all its national dishes. Indeed, approximately one million pizzas are consumed in Italy everyday, and at least one of the innumerable pizzerias throughout the Bel Paese are an obligatory stop for the country's visitors.Tasting this delicious foodstuff whilst admiring a gorgeous panorama - whether on Capri’s Piazzetta or in the shadow of Mt. Vesuvius in Naples, whether in the sidestreets of Rome or in one of the ancient villages of the South - is priceless. And travelers to the Peninsula are no less likely to enjoy such experiences. Even just a slice – the sensation of crispy, wood-baked dough mixed with hot tomato and gooey cheese melting away with each bite – is an ecstasy of the senses. Pizza’s name is inextricably tied to the city of Naples, where pizza making eventually grew into an authentic artisan tradition, passed down from father to son and it is just one of the traditions that symbolizes Made in Italy all around the world. In 2017 UNESCO included "Art of Neapolitan Pizzaiuolo" in the Intangible Cultural Heritage of Humanity

Pesto Genovese, with its simple and genuine ingredients, is without a doubt one of the foods that has helped spread the word about typical Ligurian products around the world. Creamy and with an intense and characteristic flavor, Pesto Genovese is a perfect accompaniment to first courses like pasta and potato gnocchi. It has a simple, but strict, preparation, with roots in ancient tradition.

One of the symbols of Made in Italy gastronomy, Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk (by natural separation) and is classified under the protected designation of origin (PDO) category. The area where this cheese is made includes the provinces of Parma, Reggio Emilia, Modena, Mantua (up to the area to the right of the Po River) and Bologna (only to the left of the Reno River). About 3 million whole cheeses are produced every year. They are sold in Italy and exported to 48 countries around the world. They are made by several small creameries - at least 420 according to recent estimates by the Associated Consortium. Each creamery collects the milk from a few cowsheds and makes no more than 20 whole cheeses per day. This is the secret to quality parmigiano reggiano - quality that has remained the same for 8 centuries and involves making the cheese based on ancient methods and a tradition dating back to the 12th century.

Olive oil is considered being Apulia's region's gold (Puglia). Apulia produced almost 2 million tons of oil annually. Vast expanses of olive groves are the backdrop of this land exposed to the sun, and bordered by the sea. The millstones and old mills, represent the ancestral respect and devotion of this people for this special tradition of flavor. In some villages of Salento, placed along the coast or in the inland, the cultivation and care of olive trees, authentic monuments of nature, is a costum, a fine art with a long story: from pruning to harvesting, from grinding to consumption.

Halfway between the plains and the Pre-Alps lies a land famous for its peasant dishes and renowned wines. This is Franciacorta, home of food and wine industry leaders and tours. Our suggestion is a journey to discover its flavours, among breathtaking views and picturesque villages, precious architecture and historic religious complexes. A food and wine tour that can also be cycled, with a dive into bubbles.

If someone asks you: "Do you know tuber magnatum pico?", maybe your reply would not be immediate, but you would probably know for sure the one called white truffle. It is actually the same product: it is the most valuable truffle type, both from a gastronomic and a purely economic point of view. In fact, because of the very high cost, it is considered as a precious diamond. Surely among the most popular ones is the white truffle of Alba (CN), a town located in the province of Cuneo in Piedmont region, which holds the record for the oldest White Truffle Fair which takes place between October and November.

When it comes to bread, Italy's know-how goes back centuries. From north to south, every town can boast its own traditional bread, the most famous of which includes that made in one of Italy's most beautiful regions, Basilicata: we're talking about bread from Matera. Known for its ancient habitations literally set in stone, the sassi, and for its rupestrian churches, Matera is an undisputably fascinating city. Appreciated by tourists from all over the world, this town in historic Lucania is also a UNESCO World Heritage Site. What makes Matera so captivating? Those that visit it immediately have the sensation of walking through a life-size Nativity scene. And it is not a coincidence that this "Second Bethlehem" was chosen for the making of such films as The Passion of the Christ. The particular bread from Matera has long been the city's symbol. Its form and unique taste are the fruit of ancient culture and tradition that still live on today.

Typical of the Lazio coastline and the areas of Rome, Viterbo and Latina, the Roman artichoke was the first vegetable in Italy with Protected Geographical Indication at the EU level. It has an age-old tradition, with recognised therapeutic properties. From December to May, it is the undisputed star of regional markets, lending itself to countless recipes. Let's tuck in!

A tasty delicacy enveloped in a light, bright green hue, the Bronte Pistachio is good on its own, or when used in recipes savory and sweet. Whether fresh or dried, it is perhaps the most precious ingredient in Sicilian cuisine, and symbolizes its town of origins, Bronte, in the Province of Catania. Indeed, the pistachio is so important to Bronte’s economy that it has long been graced with the nickname "green gold."

Welcome to Abruzzo, also known as the land of yellow gold, the precious and fragrant saffron (now with a "Denominazione d' Origine Protetta" - Protected Origin Designation) which in addition to flavoring foods, also has significant healing properties. A journey through one of the most beautiful and pristine natural areas of Italy: the highlands of saffron, where the small red flowers turn purple in autumn, painting the fields and creating a unique panorama. The area of cultivation and production of this spice extend through the province of L’Aquila. An area surrounded by greenery and dotted with villages, across from the Regional Sirente Park and bordered on the north by the National Park of Gran Sasso and the Laga mountains, and on the south by the National Park of Maiella.

This is a journey in Calabria, in the land of red gold, to discover the intense flavours reminiscing of Middle-Eastern influences that have affected the local cuisine. In this region, chilli pepper (peperoncino) is referred to as red gold, and it is queen of the table. Diamante is the capital of the chilli pepper, so much so that it has dedicated an academy to the piparedduzzu (chilli pepper in local dialect) that organizes what is now an internationally-acclaimed annual festival in September: Cinema, art, culture, meetings, debates, satire, music, fashion shows, street performances and lots of food and wine where red gold is always included. This journey starts out in Diamante, the garden of citrons, 8 km of beach and crystal-clear sea and alleyways cheerfully painted with murals. Visitors in this charming little town should try the many sauces and famous n’duja. It’s a sausage flavoured with chilli pepper and is perfect as an appetizer or to season first courses. Lastly, tourists should head to Maierà (8 km from Diamante), where Palazzo Ducale hosts the Museo del Peperoncino (Museum of the Chilli Pepper).

A fertile and meteorologically fortunate land, it is home to no less than 31 food products of great quality and tradition, marked with the European labels PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), which guarantee their origin, organoleptic characteristics and quality.

Internationally-acclaimed, San Daniele ham - which is a PDO product (Protected Denomination of Origin) - stands out from other Italian ham for its unique processing, which doesn’t involve removing the trotter. As for the origin of the raw material (the legs), it’s essential they only come from pigs bred in one of the 11 northern and central regions of Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, the Abruzzi, the Marches, Umbria and Molise).

Speck Alto Adige PGI is one of the Italian products of excellent, from the valleys at the foothills of the Dolomites in South Tyrol. It is made by utilising a unique method for the curing of the pork meat by fresh-air ageing in South Tyrol and then it is lightly smoked. Speck Alto Adige PGI (Protected Geographical Indication) is a raw ham boned, trimmed, dry-salted, dried and aged for at least 22 weeks, produced only by 29 producers certified by the Speck Alto Adige Protection Consortium.

Mortadella from Bologna IGP (Indication of Geographic Protection), is the most famous salame in the Felsinea gastronomic tradition (Felsinea from Felzna or Velzna, the name originally given to this Capital of Emilia Romagna by the Etruscans). A salame of centenary existence, its origins are mentioned in documents that date to the Renaissance. Numerous sources attest to the fact that the recipe for mortadella was codified by Cristoforo di Messisbugo, who was a sort of maitre d’ at the service of Cardinal Ippolito d’Este, as well as an author, who penned one of the first and fundamental treatises on historic gastronomy.

The tradition of cheese in Sardinia is ancient and important and the exports of its pecorino cheese have contributed to ensuring this classic Made in Italy product is renowned worldwide. The great capacity of Sardinian shepherds of producing this cheese regularly and with excellent quality results has contributed to increasing the importance of sheep's milk cheese or of a mixture of sheep and goat’s cheese on our tables over the last few years. Sheep farming in Sardinia has ancient origins dating back to the Nuragic Civilization (prior to the first millennium BC.). Three Sardinian cheeses are protected and safeguarded by the Denomination of Protected origin (DOP): the Sardinian pecorino cheese, the Roman pecorino cheese and the Sardinian Fiore cheese.

One of the most popular, well-known Italian food products in Italy and abroad is Grana Padano. A cheese with a mild, fragrant taste that, as its name clearly says, is produced in vast areas of the Po Valley, which encompass 27 provinces ranging from Cuneo to Venice, Trento, and Forli. Out of all the Italian PDO cheeses, Grana Padano is the one with the biggest production and it is available in two versions: "maggengo" if it is made with milk from spring and summer, "vernengo" if it is made with milk from autumn and winter.

We suggest a 15-kilometre circular route, the so-called Prosecco Superiore Ring. A historical nature itinerary among vineyards and historic villages , to be explored on foot or by bicycle, for an all-round immersion in local culture and food and wine.

Because of its special landscape, some think that Prosecco, just like the hills of Conegliano and Valdobbiadene where it is grown, deserves to be protected by UNESCO as a World Heritage Site. If in doubt, we certainly recommend a visit here, with its patchwork of small vineyards that carpet the hillsides and valleys of the area, dotted with the precious vines that have been cultivated for centuries with hard work and passion, which can even make teetotallers jump out of their skin with enthusiasm.

This verdant stretch of Umbria is home to vines ideal for the production of Colli del Trasimeno DOC wines, with magical landscapes and fertile soils. We propose a three-stop itinerary to discover two superb wines, Gamay and Grechetto, the expression of an area full of history and gastronomic traditions.

16 municipalities, 70 wineries, 150 kilometres. This is one of the oldest Wine Routes in Italy. The fascinating food and wine route winds its way through the lush vineyards of South Tyrol, from Nalles to Salorno. Taking in its unusual views with their incredible colours, you’ll visit an area full of history, culture and relaxation, naturally tasting the best wines and local delicacies.

One of Bacchus’s excellence, this red wine provided with an intense color and with strong fragrances is the first wine coming from the grape harvest and it is served during the first days of November. In our peninsula the New wine production covers almost the entire national territory, islands included, and are used especially black grapes; however the best grapes are Aglianico, Cannonau, Barbera, Merlot, Nero d'Avola, Corvina, Refosco, Cabernet, Sauvignon and Sangiovese. Its peculiarity is the process of wine making, called “carbonic maceration” during which the whole grapes are fermented. The law imposes to use at least the 30% of wine obtained with this technique. It is an accurate process that consists in pumping carbon dioxide into steel containers filled with whole grape clusters and then raise the temperature up to 35°.

Anyone loving nature, good wine and good food, cannot miss a visit to the village of Montalcino. Nestled in the beautiful hills of Siena soaring over the valleys of the Ombrone and Asso rivers, here is where one of the most popular and well-known Italian wines in the world is born: the Brunello di Montalcino.

Lombardy is also a land to be discovered through its flavours. From olive oil to wine, truffles to salami, to PDO cheeses: what we present and invite you to taste are five typical specialities, for as many different taste experiences. A new dimension for the palate through the tasting of the region’s raw materials.

The fragrances of the Mediterranean and simple and genuine foods which come from farmland: a narrow strip of land overlooking the sea, Liguria knows how to deliver a varied and tasty cuisine. From Levante to Ponente, we propose an itinerary through 10 dishes and typical products of the region.

Snow-covered slopes, gourmet cuisine and aperitifs with friends are three vital ingredients for a skiing week. From traditional high-altitude refuges to designer chalets with gourmet restaurants and amazing night-life in the clubs, Trentino as ever ranks among the best choices for a relaxing and truly enjoyable mountain holiday.

Marca Trevigiana for art, culture and history. Not to mention a culinary tradition that the rest of the world envies thanks to local ingredients. This is an area best explored on a food and wine trail, for pure taste excellence. Are you ready to discover delicious food and wines on a taste tour in Treviso?

As soon as you find a street vendor selling street food, you’re in luck! The traditional food of this region is sure to tickle your taste buds, as the Tuscans themselves, the first fans of these delicacies sold on every street corner, can vouch for. Here are some that you absolutely must try.

Be they tortelli, anolini or cappelletti, ravioli are the triumph of Emilian tradition, similar in the freshness of the pasta but each with its own special filling. The itinerary we suggest will let you discover three traditional recipes with an unmistakable flavour: three dishes rooted in ancient popular cuisine.